Establish clear rules for behavior and empower staff to enforce them.
The National Council of Chain Restaurants released a new, comprehensive report on the impact of federal ethanol policies, specifically the U.S. Environmental Protection Agency’s Renewable Fuel Standard (RFS), on the chain restaurant industry, commodity prices, and the food supply chain.
The National Council of Chain Restaurants issued the following statement November 16 from executive director Rob Green on the Environmental Protection Agency’s decision not to grant a waiver of the Renewable Fuel Standard mandate:
Food News Media, publisher of QSR magazine and the newly introduced FSR magazine, which covers the full-service restaurant sector, will roll out its “Year of Women in Foodservice” initiative across both brands in 2013.
The National Council of Chain Restaurants (NCCR) – in support of the governors of Arkansas and North Carolina – recently urged the Environmental Protection Agency (EPA) to waive the Renewable Fuel Standard (RFS) mandate for corn-based ethanol.
The National Restaurant Association (NRA) issued the following statement, expressing opposition to the terms contained within a proposed swipe fee antitrust settlement.
The National Restaurant Association says a beverage ban approved September 13 by the NYC Board of Health unfairly targets restaurants, and is a misguided tactic to impact the obesity problem.
New York’s proposed beverage ban is a misguided and ineffective tactic against obesity and unfairly targets the restaurant industry, a leading job creator in New York City and nationwide, the National Restaurant Association (NRA) told the New York Department of H
In response to a new economic study on the impact of corn ethanol production on food prices and commodity price volatility, a coalition of livestock and poultry groups is urging Congress to reform the federal Renewable Fuels Standard (RFS), which mandates the amount of ethanol that must be produc
Recent record temperatures have made restaurants a haven for people dodging the heat. However, higher temperatures can mean more than just oppressive heat and humidity—they can also create malodors, particularly in restaurants.